Asparagus Coin and Chickpea Salad

 This healthy and vibrant salad has thinly sliced asparagus coins, tender chickpeas, and feta, and only takes 10 minutes to prepare!
Course Salad
Cuisine American
Keyword asparagus chickpea salad, raw asparagus salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 321kcal


  • 1 lb pencil-thin asparagus
  • 1 cup chickpeas (I use canned, just rinse them first)
  • 1/3 cup minced red onion
  • 2 tbsp fresh parsley chopped
  • 3 oz block feta cheese crumbled
  • 1 tbsp lemon juice
  • 1-2 tbsp olive oil
  • 1 tsp sherry vinegar or whatever vinegar you like, as long as it's a good one
  • salt and pepper


  • Rinse the asparagus very well, then dry them well with a paper towel (you don’t want excess water diluting the dressing). Snap off the tough, woody ends and slice the asparagus spears into thin little asparagus coins.
  • Throw the asparagus coins into a bowl, and add the chickpeas, minced red onion, parsley, crumbled feta, lemon juice, olive oil, and vinegar. Add a big pinch of salt and pepper. Toss it around and taste. Make any necessary adjustments to suit your personal tastes, then leave it in the fridge for at least a half hour to let the flavors meld a bit. Enjoy!


Calories: 321kcal | Carbohydrates: 39g | Protein: 16g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 489mg | Fiber: 9g | Sugar: 9g